UBUGALI (CASSAVA PORRIDGE)

4 cups cassava meal

oil or spiced butter

Bring 4 to 6 cups of salt
water to the boil, pour in the oil and slowly stir in the cassava
meal, until it has the desired consistency. If necessary, add
another 2 to 3 cups of boiling water, rubbing the porridge
against the side with a wooden spoon. Cook for a further couple
of minutes.